Iraqi Spiced White Bean Stew with Lemon Herb Oil | Two Jade Bowls

Ingredients

• 1/2 tablespoon whole allspice
• 1/2 tablespoon whole cumin seeds
• 1/2 tablespoon whole coriander seeds
• 4-5 whole green cardamom pods
• 1/2-inch piece of cinnamon stick or 1/2 teaspoon ground
• 1/2 teaspoon whole cloves
• 1/4 of a whole nutmeg, freshly grated
• 3 tablespoons olive oil
• 2 medium onions or 1 large yellow onion, finely diced
• 1 teaspoon salt
• 30 ounces canned cannellini beans, drained and rinsed
• 14 ounces canned whole tomatoes, grated with a large-hole cheese grater
• 1/2 cup chopped parsley
• zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon salt
• pilaf or basmati rice